Tuesday, March 10, 2009

Lemon Cup Custard.....

This weeks recipe was chosen by Bridget of The Way the Cookie Crumbles. I did a half recipe because there are only two of us and I have a bodybuilding show in three weeks, eek! I love lemons, we have a tree out back, it's just not the right time of year for home grown fruit. This recipe used very few ingredients, just four, and was easy to assemble. My custards cooked much faster than indicated and looked so good. While the custards were chilling I read the Q&A's on this recipe and was disappointed at how many indicated it was VERY eggy; not what I was expecting. Also, several had said the custard did not have much flavor; I was happy I misread the recipe and had used the zest of a whole lemon, plus I used lemon oil. Well DH was looking forward to the lemon custard and couldn't wait until had finished the pictures to have a taste; he took one bite, said it was awful and gave it to me to try. I took a bite, thought of my mom's EGGY custard (which I hated) and threw the rest of the custards in the sink. Needed more lemon flavor or something. I guess I am more of a lemon curd type of person, oh well, you can't like everything!!!

This is all my DH would eat, and that's just not like him!!! Looking forward to next weeks French Yogurt Cake with Marmalade Glaze.

Why a Closet baker?

Well, I'm a personal trainer and if I told my clients about my baking forays they would string me up in the gym. I know who I can give my baked goodies to and who I cannot. I do eat what I make, I just limit myself and don't over do.

This site started all because of Dorie Greenspan and her book (bible?) "Baking, from my home to yours". I bought the book months ago and was supprised to see how many food blogs referenced her book. I found several baking blogs that mentioned "Tuesdays with Dorie" and I just had to join. I love to cook, to be more specific, bake, and I never tire of finding new recipes and improving old ones. I love to adjust recipes to suit my tasts and to what ingredients I have on hand.
I learned to cook by watching my mom, then helping her and then finally cooking on my own. My mom was born in Rangoon, Burma and lived in India until 1944. Because most Brittish families, in the far East, had cooks my mom did not learn to cook until she came to this country in 1947. Her first attempt at spanish rice resulted in a glue like substance because she forgot to add water to the tomato paste. Dispite these set backs, she became a very good cook and baker.